Trim the asparagus into 1 1/2-inch lengths. Parboil in lightly salted water. Remove while crisp, and immerse in cold water.

Mix the dry mustard with 2 tablespoons water. Add the egg yolk and mix well. Add soy sauce and mix. Add dried bonito.

Place asparagus in a large mixing bowl, and toss with dressing. Arrange the asparagus in a teepee on individual small plates. Garnish with lemon or carrot curls.

This recipe yields ?? servings.